1 lb beef boneless stewing beef, cut in 1 inch cubes
1 tbsp shortening
3 cups hot water
1/2 tsp salt
1/8 tsp pepper
1 large potato, cut into 1 1/2 inch pieces
1 medium turnip, cut into 1 inch pieces
2 medium carrots, cut into 1 inch pieces
1 medium celery stalk, cut into 1 inch pieces
1 small onion chopped
1/2 tsp worcestershire sauce
1 1/2 tsp salt
1 beef bouillon cube
1 bay leaf
1/2 cup cold water
2 tbsp flour
3 tbsp shortening
1 1/2 cups flour
2 tsps baking powder
3/4 tsp salt
3/4 cup milk
Cook and stir beef in shortening in large pan or dutch oven until beef is brown, about 15 minutes. Add hot water, salt and pepper. Heat to boiling, reduce heat, cover and simmer until beef is tender 2 - 2 1/2 hours.
Stir in potato, turnip, carrots, celery, onion, and worcestershire and bay leaf. Cover and simmer until vegetables are tender, 30 minutes. Shake 1/2 cup cold water and flour in tightly covered lid, stir gradually into hot stew. Heat to boiling, for 1 minute and reduce heat.
Cut shortening into flour, baking powder and salt until resembles crumbs. Stir in milk. Drop dough by spoonfuls onto hot stew. Cook uncovered for 10 minutes and then cover and cook for another 10 minutes.